Sat, 19 May 2012 08:27:15 +0100 FeedCreator 1.7.3 http://www.afropolitan.co.za/reviews/culinary-culture/336-culinary-culture-food-of-love.html    So in the spirit of good sexual health, we present to you our saucy salmon on a sultry bed of three libido boosting ingredients including: avocado, celery and almonds (amongst others). Saucy SalmonMarinade:    1 tablespoon honey 2 teaspoons soy sauce 1 teaspoon olive oil 1/4 teaspoon black pepper 4 salmon fillets (about 3cm thick) Cooking spray The salsa bed:1/2 cup peeled and diced avocado1/2 cup diced celery1/2 cup peeled and diced canned peaches / fresh ... Culinary Culture Wed, 08 Feb 2012 08:49:22 +0100 http://www.afropolitan.co.za/reviews/culinary-culture/299-tis-the-season-to-drink-cocktails.html Culinary Culture Wed, 14 Dec 2011 07:41:39 +0100 http://www.afropolitan.co.za/reviews/culinary-culture/261-culinary-culture-a-shot-of-delicious.html     Vodka Penne Chicken Ingredients: 500g uncooked penne pasta ¼ cup extra virgin olive oil 250g chicken breast, sliced 4 garlic cloves, peeled and chopped 1 tin Italian plum tomatoes ¼ cup vodka 1 teaspoon crushed hot red pepper ½ cup full cream 2 tablespoons unsalted butter 3 tablespoons chopped parsley ¾ cup freshly grated Parmesan cheese Salt and pepper to taste   Directions:   Pasta: bring lightly salted water to a boil. Remove from heat and sti... Culinary Culture Wed, 05 Oct 2011 09:46:07 +0100 http://www.afropolitan.co.za/reviews/culinary-culture/260-culinary-culture-taking-centre-stage.html     Creamy Rice Pudding using Tastic Parboiled Rice   A rich and irresistible favourite rice pudding from the Indian cuisine that can be served warm, at room temperature or chilled. Young and old will enjoy this dessert, which is also known as Kheer. Although very good with the fruit and nuts added, this dessert may also be served quite plain with a sprinkling of nuts and cinnamon. Ingredients 200g/250ml Tastic parboiled rice 750ml water 4 cardamom pods 2ml salt 1 x 380... Culinary Culture Tue, 04 Oct 2011 13:59:21 +0100 http://www.afropolitan.co.za/reviews/culinary-culture/222-culinary-culture-all-you-need-is-marinade.html Foreman’s search for a product that would allow him to cook his favourite foods without compromising his health had Russell Hobbs (formerly known as Salton) coming to the party. Foreman landed a super-lucrative endorsement deal with the home-appliance giant for his endorsement of the Lean Mean Fat Reducing Grilling Machine! And so Foreman and grilling became the latest trend in cooking.Today, it’s obvious that grilling is a less fattening way to cook as no oil is used in the cooking process, ... Culinary Culture Tue, 16 Aug 2011 12:30:57 +0100 http://www.afropolitan.co.za/reviews/culinary-culture/195-hello-africa-tell-me-what-youre-cooking.html More and more Western people are becoming intrigued with ‘African’ food in all its spicy and flavourful glory. New York’s cultural hotspots such as Chinatown and Little Italy may soon have to step out of the cultural-culinary spotlight as emerging African establishments such as Xai Xai South African Wine Bar in Hell’s Kitchen and Africa Restaurant and Braai NYC in central Manhattan have opened their doors and soared in popularity. And even traditional menus at well-regarded local US esta... Culinary Culture Thu, 07 Jul 2011 15:01:59 +0100 http://www.afropolitan.co.za/reviews/culinary-culture/184-culinary-culture-pop-culture.html In the years that followed it became clear that the monk’s true talent was his ability to blend. He successfully mixed grapes from different vineyards, from different locations, with varying ripeness and flavour. And through this careful blending process, Pérignon managed to create a relatively consistent flavour – bb a flavour fit for royalty.In 1715, Philippe Duc d’Orléans became regent of France, and almost immediately the corks started popping and the bubbly began to flow. This was th... Culinary Culture Wed, 06 Jul 2011 15:28:12 +0100 http://www.afropolitan.co.za/reviews/culinary-culture/147-culinary-culture-fields-of-gold.html Now, I’ve always been adventurous, embracing local brews of wherever I find myself, but even then I select the beer based first on recommendation and second on bottle presentation. Now here I was faced with the quart, a rough, uncouth option, or so I so perceived it at the time. But what I discovered was a big bottle, filled with fine beer (Castle, Amstel, Windhoek, Heineken and even Peroni are all available in quarts now) and an added spirit of ubuntu. You see, of the quarts I bought, I opened... Culinary Culture Wed, 01 Jun 2011 11:02:29 +0100